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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry the diced potatoes and aubergines in olive oil until golden and crispy. Set aside.
Heat olive oil in a pan and add garlic. Cook until fragrant.
Add blended tomatoes, salt, pepper, caraway, and dried coriander. Cook for 15 minutes on medium heat until the sauce thickens.
Stir in Libyan harissa or hot sauce and mix well.
Combine the fried potatoes, aubergines, and peeled almonds with the tomato sauce. Mix until everything is well coated.
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For a milder flavor, reduce the amount of harissa or hot sauce.
Can I use a different type of eggplant?
Yes, you can use any variety of eggplant available to you.
Is there a substitute for Libyan harissa?
You can use any hot sauce as a substitute for Libyan harissa.
Can I prepare this salad in advance?
Yes, you can prepare it a day in advance and store it in the refrigerator.
How do I peel almonds?
Soak almonds in hot water for a few minutes, then peel off the skins.
What can I serve with this salad?
This salad pairs well with grilled meats or as a side dish to a main course.
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